Here’s the thing when you are self-taught baker, you bake a lot and your basis for what works is reading cookbooks like novels, but the biggest learning curve comes from a lot of trial and error. At least that’s how it works for me.
A while back I started melting butter for cookies and not just in cookies that required a brown butter component. I tried it because I’m always forgetting to take out butter to soften it and was too lazy to cut it up for more surface area to bring the butter to temperature quickly. That said I wanted to see how the melted butter methodology would work in cakes. I first tried it in this pound cake recipe, with no compromise in texture or rise. So I thought time to test it once more in this citrus cake.
It worked. The recipe I used to do the comparison is based on my recipe from here. As for the flavor, I love the zing and bite the Satsuma provides against the sweetness of the coconut.
On a different note, if you read my post on Monday, than you know I was hit with some very disturbing news regarding my little guy. Thank you all for the thoughtful comments and emails. I’m happy to say that we are on a great start to resolving the problem.
A few notes:
- Coconut cream is a base for many mixed drinks and can generally found near the liquor section of your store. Make sure to shake the can or the bottle before using as it can separate on the shelf.
- I used a 10 cup bundt pan but if you don’t have one a regular 10 inch cake pan will work just as well. If you use a 10 inch pan, make sure to check the center for doness.
- If Satsumas are not in season for your area, oranges will work just as fine. Lemons or limes will also work. If you use lemons or limes, I would reduce the zest by a tablespoon and adjust the juice to ½ cup since lemons and limes tend to be more tart than Satsumas or oranges.
- Cake is best consumed within two days.
Coconut and Citrus Cake
Preparation: Cover a 10 cup bundt pan with bake spray and dust with flour.
- ½ cup sour cream
- ½ teaspoon baking soda
- ½ cup coconut cream
- 1 ½ cup sugar
- 2 eggs plus one egg yolk
- ¾ cup butter, melted
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ cup shredded coconut, sweetened
- ½ cup plus 2 tablespoon Satsuma juice, fresh squeezed
- 5 tablespoon of Satsuma zest (about 5-6 large Satsumas)
- 2 cups all purpose flour
- Place sour cream and baking soda in a bowl and whisk to combine. Set aside. Measure out coconut cream and set aside in separate bowl.
- Place sugar and eggs in a stand mixer bowl, fitted with a paddle attachment, and beat on medium to combine. Add in melted butter and beat on high until light and fluffy, about 3-4 minutes (mixture should resemble pancake mixture in texture). Add in vanilla, baking powder, shredded coconut, Satsuma juice and Satsuma zest, beat to combine.
- Turn off mixer. Combine coconut cream into sour cream mixture. Using a sturdy spatula or a wooden spoon, fold flour in 3 batches into wet mixture, alternating with sour cream mixture.
- Pour mixture into prepared pan and bake at 350 degrees F for about 45 minutes or until an inserted toothpick comes out clean. Let cake rest in pan for 10 minutes then release cake onto cooling rack.